a member of the turnip family, a favorite vegetable of Eastern Europeans, Germans, and Asians. It's not a root, but actually a swollen stem that is globe-shaped with green stems from which spring collard-like leaves. The bulbs can be green or purple in color. It's sweeter, juicier, crisper, and more delicate in flavor than a turnip. The cooked leaves have a kale/collard flavor.